FAQs

FAQs

Is it gluten free?

Yes. All of our ciders are gluten-free. We use fresh, gluten-free yeasts to start each batch and only gluten free ingredients in our ciders.

WHY HARD CIDER?

We've always enjoyed all kinds of beverages, but several years ago Jenn's gluten intolerance knocked beer off the list. Our attention turned towards cider, but we found many of them to be too sweet. After tasting some amazing small craft ciders on a family visit to Virginia, we decided to start making our own. A couple of years of practice and a small warehouse later here we are.

Is cider new to America?

Hard apple cider has a long tradition in the United States dating back to the birth of our nation. It was the main choice of beverage for early Americans including Thomas Jefferson and John Adams. Apple seeds took well to the New England soil, and by the early 18th century New England was producing over 300,000 gallons of cider annually. Cider saw a decline during the temperance movement and subsequent arrival of German Brewers. Followed by Prohibition and the subsequent repeal many orchards had already been removed or transitioned to eating apples. The recent resurgence has brought back America's love for cider, and we look forward to its continued growth.

Is it really just apples?

For the most part. We make cider using apples but use some of the processes from the wine and beer industries to finalize the product. Depending on which product we're making we'll choose the proper yeast and add it to fresh pressed juice to turn all the sugar into alcohol. Once fermentation is complete we'll then rack and rest to age the cider at which point the cider has no residual sugar. Then, depending on which product we're making we'll then back-sweeten with a certain amount of fresh pressed juice or dry-hop the tanks. Finally, we'll use some sulfites to keep out the bad stuff (just like wine) and then carbonate (just like beer) and then it's off to packaging in cans, bottles, and kegs.

My cider tastes a little different than the last time, What gives?

At our core, we are craft cider. Since we use fresh-pressed juice (not from concentrate), and no two apples are the same, it is inevitable that each batch will turn out a little differently. We try our hardest to minimize the difference from batch to batch using science and a bit of art. Despite the possible variance, you can always count on a great can, bottle, or keg of cider!

Why are your cans so small?

Don't hate. For most people in the US, cider is something new. We want to make an approachable, accessible, and easy to drink product for everyone including newcomers to cider. Our 12-ounce cans make it easy to pick up and enjoy in one sitting, and our 500ml bottles are great enjoyed alone or with a friend. We think our cans are perfect for camping or adventures out as they're much lighter to pack-in and pack-out, while the bottles work great for a nice dinner at home or in the city.

Why South City?

While our space is physically in San Bruno, we associate the whole area with being South of San Francisco. We don't think this area gets enough attention being between The City and The Peninsula. It's more than just Genentech and the airport, and we wanted to draw attention to the hard-working area we think of as South City.

We have something to say, how do we contact you?

We would love to hear from you! You can reach us at info@southcitycider.com or join our newsletter using the Sign-Up link at the bottom of the page. We promise to only e-mail once a month.

Is South City Cider very social?

We're a start-up alcohol company in the San Francisco area, so I think you know the answer. Check us out on Twitter, Facebook, Instagram, and soon to be Snapchat. You can also find us in-person at events throughout the Bay Area.